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salmon cakes on a lined plate with a half a lemon, garnished with fresh chopped parsley and green onions.

Salmon Cakes with Fresh Salmon

Salmon cakes with fresh salmon are oven baked until crispy on the outside and tender on the inside. They're packed with flavour and easy enough for any night of the week.
Prep Time 15 minutes
Cook Time 35 minutes
Chill Time 30 minutes
Total Time 1 hour 20 minutes
Servings 6 Patties

Ingredients

For the Salmon

  • 1 pound fresh salmon fillet preferably wild-caught

For the Salmon Cakes

  • ½ cup bell pepper diced
  • ¼ cup mayonnaise
  • ¼ cup breadcrumbs
  • 1 large egg lightly beaten
  • 2 green onions finely chopped
  • 1 tbsp old bay seasoning
  • 1 tbsp dijon mustard
  • 1 tbsp hot sauce
  • 1 tbsp fresh lemon juice
  • salt and black pepper to taste

For Serving (Optional)

Instructions

  • Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  • Season the salmon lightly with salt and pepper, then bake for 12 to 15 minutes, or until it flakes easily with a fork.
    whole piece of cooked salmon seasoned with salt and pepper on a parchment lined baking sheet
  • Let the salmon cool for a few minutes, then remove the skin (if needed) and flake it into small pieces.
    flaked cooked salmon seasoned with salt and pepper on a parchment lined baking sheet.
  • In a large bowl, combine the flaked salmon, bell pepper, mayonnaise, breadcrumbs, egg, green onions, Old Bay seasoning, Dijon mustard, hot sauce, and lemon juice. Mix just until combined. If the mixture feels too wet, add a little more breadcrumbs. If it's too dry, stir in a little extra mayonnaise.
    chopped green onions, green bell pepper, bread crumbs, hot sauce, mayo and spices unmixed in a large glass bowl.
  • Divide the mixture into equal portions and shape into evenly sized salmon cakes.
    hand forming a raw salmon cake mixture into a round patty over a glass bowl.
  • Place the patties on a parchment lined baking sheet and refrigerate for 30 minutes. This helps them hold their shape while baking.
    6 raw salmon cakes on a parchment lined baking sheet.
  • Bake for 15 to 20 minutes, carefully flipping the salmon cakes halfway through, until they're golden brown and heated through.
    4 salmon patties on a parchment lined baking sheet with lemon wedges, chopped green onions and chopped parsley.
    • Serve warm with lemon wedges and your favourite dipping sauce, such as homemade remoulade (my fav).

Notes

Use fresh lemon juice if possible. It brightens the flavour and balances the richness of the salmon and mayonnaise.
Flake, don't mash. Leave a few larger pieces of salmon for the best texture and avoid overmixing the mixture.
Don't skip the chill time. Chilling the salmon cakes for 30 minutes helps them firm up and prevents them from falling apart while baking.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to help crisp them back up.
Freeze for later. Cooked salmon cakes freeze well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1Salmon Cake | Calories: 209kcal | Carbohydrates: 5g | Protein: 17g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 77mg | Sodium: 243mg | Potassium: 441mg | Fiber: 1g | Sugar: 1g | Vitamin A: 529IU | Vitamin C: 18mg | Calcium: 35mg | Iron: 1mg
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